Pumpkin and Sage Fettuccine on Cheese Fondue

Method

1. Prepare the cheese fondue: Cut the provolone (or fontina/casera) into small cubes. Warm milk and cream in a saucepan with sage leaves, do not boil. Remove sage. Add cheese cubes and stir until melted and smooth. Keep warm.
2. Prepare the leek and pumpkin: Thinly slice the leek. Heat olive oil in a pan and sauté the leek until softened. Add the pumpkin cut into small cubes and cook until tender. Season with salt and pepper.
3. Cook the fettuccine: Boil salted water and cook the fettuccine al dente. Drain.
4. Prepare the fried sage: Make a thin batter with rice flour and prosecco (or beer/sparkling water). Dip sage leaves into batter and deep fry in peanut oil until crispy. Drain on paper towels.
5. Assemble the dish: Spoon a layer of cheese fondue onto the plate. Place the cooked fettuccine on top. Add the sautéed leek and pumpkin. Garnish with fried sage and a few fresh sage leaves. Serve immediately.